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Thanksgiving Beginnings and Ends

November 8, 2003

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Essence of Emeril - S6 - E24

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Butternut Squash and Parsnip Soups with Tarragon Oil; Pear Tartlets.

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Essence of Emeril: Season 6 - 26 Episode s

6x1 - Easy Asian Pantry
May 31, 2003
Wonton-Wrapped Shrimp; Cilantro-Lime Dipping Sauce; Stir-Fried Beef Lo Mein.
6x2 - Blenders
June 7, 2003
Quick Summer Tomato Soup; Light and Fluffy Omelets; Blender Crepe Batter.
6x3 - Braising
June 14, 2003
Garlic-Studded Pot Roast; Classic Coq Au Vin.
6x4 - Yeast Breads
June 21, 2003
Cloverleaf Dinner Bread; Basic Italian Bread.
6x5 - Cheese
June 28, 2003
Party Fricos; Cheddar Cheese Soup; Grill It Up A Notch Ham and Cheese Sandwich; Cheese Platter.
6x6 - Chocolate Goodness
July 5, 2003
Chocolate Brownie Cake; Chocolate Buttermilk Frosting; Hot Chocolate Sauce.
6x7 - Christmas Brunch
July 12, 2003
Beef Grillades; Baked Cheese Grits; Wild Mushroom Sausage Frittata; Holiday Mimosa.
6x8 - Deep Frying
July 19, 2003
Deep-Fried Eggplant; Honey-Peppered Buttermilk-Fried Chicken; Perfect French Fries.
6x9 - Easy Entertaining / Gourmet Picnic
July 26, 2003
Sangria; Puff Pastry Twists; Spiced Nuts; Crostini with Balsamic Onions and Gorgonzola.
6x10 - Honey
August 2, 2003
Honey-Soy Dipping Sauce; Honey-Brined Pork Chops with Creole Mustard Sauce; Honey Spice Cake.
6x11 - Ice Cream/Sorbet
August 9, 2003
Old Time Vanilla Ice Cream; Coffee Ice Cream; Lemon Sorbet.
6x12 - Meringues
August 16, 2003
Meringue Cookies; Vacherin.
6x13 - Mustard
August 23, 2003
Homemade Tarragon Mustard; Remoulade Sauce; Mustard-Crusted Rack of Lamb; Fresh Fig Chutney.
6x14 - Oils
August 30, 2003
Asparagus Salad with Walnut Oil Vinaigrette; Emeril's Day Off Linguine; Chili Oil; Sweet Beignets.
6x15 - Poaching
September 6, 2003
Sea Bass Poached in a Court Bouillon with Sauteed Batonnet of Carrots and Zucchini; Red Wine Poached Anjou Pears Stuffed with Mascarpone Cheese.
6x16 - Potatoes
September 13, 2003
Emeril's Favorite Potato Soup; Potato and Leek Soup; Sweet Potato Fries.
6x17 - Quick Breads
September 20, 2003
Banana Bread; Real Biscuits from Scratch; Classic Waffles.
6x18 - Roasting
September 27, 2003
Perfect Roast Chicken; Oven-Roasted Garlic; Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice.
6x19 - Roux
October 4, 2003
Mornay Sauce; Rabbit Fricassee; Gumbo Ya-Ya.
6x20 - Cooking with Rum and Bourbon
October 11, 2003
Creole Fruit Cake with Whiskey Sauce; Rum-Soaked Raisins and Pineapple with Coconut Ice.
6x21 - Shrimp
October 18, 2003
Shrimp Stock; Shrimp Scampi; Grilled Shrimp Salad; Emeril's Favorite Boiled Shrimp.
6x22 - Soft-Shell Crabs
October 25, 2003
New Orleans-Style Soft-Shell Crab Po'boy; Fried Soft-Shell Crabs with Creamy Shellfish Ragu; Grilled Soft-Shell Crabs with Mango Avocado Salsa; Sauteed Soft-Shell Crab with Butter and Wine Sauce.
6x23 - Stocks
November 1, 2003
Classic Fish Fumet; Seafood Risotto; White Chicken Stock; Chicken Escarole Soup; Mushroom Demi-Glace.
6x24 - Thanksgiving Beginnings and Ends
November 8, 2003
Butternut Squash and Parsnip Soups with Tarragon Oil; Pear Tartlets.
6x25 - Vinaigrettes
November 15, 2003
Simple Balsamic Vinaigrette; French Vinaigrette; Classic Creamy Herb Vinaigrette.
6x26 - Cooking with Wines
November 22, 2003
Veal Piccata; Chicken Marsala; Poached Apricots; Champagne Sabayon.

Essence of Emeril: All seasons